Comparison of Different Spectral Ranges to Monitor Alcoholic and Acetic Fermentation of Red Grape Must Using FT-NIR Spectroscopy and PLS Regression
Sign Up to like & getrecommendations! Published in 2024 at "Food Analytical Methods"
DOI: 10.1007/s12161-024-02636-3
Abstract: Wine vinegar is produced through a two-phase fermentation of grape must: initially, yeast converts grape sugars into ethanol, and subsequently, acetobacteria oxidize ethanol into acetic acid. This process, spanning weeks when conducted by surface fermentation,… read more here.
Keywords: nir spectroscopy; spectroscopy; grape must; fermentation red ... See more keywords
Predicting calcium in grape must and base wine by FT-NIR spectroscopy.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2018.09.116
Abstract: Calcium content in sparkling wines may not exceed 80 mg/L due to the risk of aggregation with alginate capsules. The high calcium content usually found in wine and must emphasizes the need to develop alternative and… read more here.
Keywords: wine; calcium content; spectroscopy; calcium ... See more keywords
Kluyveromyces marxianus Secretes a Pectinase in Shiraz Grape Must That Impacts Technological Properties and Aroma Profile of Wine.
Sign Up to like & getrecommendations! Published in 2018 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.8b03977
Abstract: Since Saccharomyces cerevisiae strains display no to weak pectinase activity, the utilization of external pectinase is a common practice in winemaking to enhance the extraction of compounds located in the grape berry skins during maceration.… read more here.
Keywords: shiraz grape; grape; wine; kluyveromyces marxianus ... See more keywords
Democratization of Copper Analysis in Grape Must Following a Polymer-Based Lab-on-a-Chip Approach
Sign Up to like & getrecommendations! Published in 2023 at "ACS Applied Materials & Interfaces"
DOI: 10.1021/acsami.3c00395
Abstract: Quality control in the food industry is of the upmost importance from the food safety, organoleptic and commercial viewpoints. Accordingly, the development of in situ, rapid, and costless analytical tools is a valuable task in… read more here.
Keywords: copper; polymer; grape must; copper content ... See more keywords
Characterization of selected species of Pichia and Candida for their growth capacity in apple and grape must and their biofilm parameters.
Sign Up to like & getrecommendations! Published in 2023 at "Letters in applied microbiology"
DOI: 10.1093/lambio/ovac028
Abstract: Pichia and Candida species include biofilm-forming yeasts able to spoil foods and beverages. Strains belonging to 10 Pichia and Candida species isolated from apples, grape musts, and wines were analysed. They were subjected to molecular… read more here.
Keywords: grape; apple grape; pichia candida; capacity ... See more keywords
Use of Schizosaccharomyces pombe to Consume Gluconic Acid in Grape Must in Unique and Sequential Inoculations With Saccharomyces cerevisiae
Sign Up to like & getrecommendations! Published in 2025 at "Australian Journal of Grape and Wine Research"
DOI: 10.1155/ajgw/5569178
Abstract: Background and Aims: Musts with a high concentration of gluconic acid can be obtained because of the colonization of grapes by spoilage fungi and bacteria or the treatment of musts with glucose oxidase. Our research… read more here.
Keywords: grape must; schizosaccharomyces pombe; acid; gluconic acid ... See more keywords
Isolation and Identification of the Indigenous Yeast Population during Spontaneous Fermentation of Isabella (Vitis labrusca L.) Grape Must
Sign Up to like & getrecommendations! Published in 2017 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2017.00532
Abstract: Grape must harbors a complex community of yeast species responsible for spontaneous alcoholic fermentation. Although there are detailed studies on the microbiota of Vitis vinifera L. grapes, less is known about the diversity and behavior… read more here.
Keywords: vitis labrusca; vitis; fermentation; yeast ... See more keywords
The Role of Water and Atmospheric CO2 on the δ13C Value of Sugars of Grape Must
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DOI: 10.3390/agronomy15102290
Abstract: Climatic parameters influence the δ13C value of sugar in grape must. With the aim of investigating this dependence, grape must samples were collected from two viticultural Italian areas (Oltrepò Pavese, Lombardia region and Illasi–Mezzane, Veneto… read more here.
Keywords: grape must; 13c value; water; sugar ... See more keywords
Diversity of Volatile Aroma Compound Composition Produced by Non-Saccharomyces Yeasts in the Early Phase of Grape Must Fermentation
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DOI: 10.3390/foods11193088
Abstract: There is a lack of studies evaluating the metabolic contribution of non-Saccharomyces yeasts in early fermentation phases. This study aimed to investigate the volatile aroma profiles produced by various non-Saccharomyces yeasts just before sequential inoculation… read more here.
Keywords: saccharomyces yeasts; volatile aroma; yeasts early; grape must ... See more keywords
Determination of Sugars and Acids in Grape Must Using Miniaturized Near-Infrared Spectroscopy
Sign Up to like & getrecommendations! Published in 2023 at "Sensors"
DOI: 10.3390/s23115287
Abstract: An automatic determination of grape must ingredients during the harvesting process would support cellar logistics and enables an early termination of the harvest if quality parameters are not met. One of the most important quality-determining… read more here.
Keywords: grape; quality; spectroscopy; near infrared ... See more keywords